If you’re familiar with our
chicken piccata, our one-pan chicken & gnocchi, or our creamy Tuscan chicken, you know that for some chicken dishes, it’s ALL about the sauce. This one—with balsamic vinegar, heavy cream, and chicken broth—is a touch sweet, a little tangy, and super-delicious as a full-flavored creamy sauce. It’s so good, we can’t believe we didn’t think of it sooner!
What makes it so special is taking the time to reduce the balsamic vinegar down until it’s slightly syrupy and extra concentrated before adding the rest of the sauce ingredients. This means its sweet-tart flavor really shines through and doesn’t get lost amidst all the cream. We also added mushrooms and bacon to keep it feeling savory, while spinach adds a welcome pop of green. It all comes together in just about half an hour too, perfect for a weeknight meal or a special occasion.
Ingredients
- 5slices bacon, cut crosswise into 1/2″ pieces
- 8 oz.cremini mushrooms, thinly sliced
- 4boneless, skinless chicken breasts (about 1 1/2 lb. total)
- Kosher salt
- Freshly ground black pepper
- 2 tbsp.extra-virgin olive oil
- 4cloves garlic, finely chopped
- 1/4 c.balsamic vinegar
- 1 c.heavy cream
- 3/4 c.low-sodium chicken broth
- 5 oz.baby spinach (about 5 packed c.)
- 1/2 c.finely grated Parmesan
Directions
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- Step 1
In a large, high-sided, cast-iron or nonstick skillet, spread bacon and mushrooms in an even layer. Cook over medium heat, stirring occasionally, until bacon is crisp and mushrooms are tender and browned, 10 to 12 minutes. Scrape bacon mixture onto a paper towel–lined plate.
- Step 2Season chicken all over with 1 teaspoon salt and 1/4 teaspoon pepper. In same skillet over medium heat, heat oil. Working in batches, cook chicken, turning occasionally, until golden brown and just cooked through, 5 to 7 minutes per side. Transfer chicken to another plate.
- Step 3In same skillet over medium heat, cook garlic, stirring, until light golden and fragrant, about 1 minute. Add vinegar, bring to a boil, and cook, stirring occasionally, until thick, syrupy, and reduced by about half, about 1 minute. Add cream, broth, and 1/2 teaspoon salt. Bring to a simmer, whisking until smooth, then continue to simmer over medium heat until slightly thickened, about 5 minutes.
- Step 4Add spinach and Parmesan and cook, stirring, until spinach is just wilted, about 1 minute. Return chicken and bacon mixture to skillet and cook, turning chicken to coat in sauce and heat through, about 2 minutes more.
- Step 1
